Agriculture Reference
In-Depth Information
tAble 4.2
Regions of the world and the cultural transformation of foods from nature to cuisine
nature
culture
Protein sources
carbohydrate sources
world
Regions
seasonings / spices /
flavorings / Accompaniments
cuisines/
dishes/foods
Animal
Plant
fruit
vegetable
starch
Processes
Africa
Antelope
Buffalo
Camel
Chicken
Cow
Crab
Crayish
Egg
Fish
Gazelle
Goat
Lamb
Larvae
Locust
Monkey
Oyster
Pig
Rabbit
Snake
Zebra
Almond
Bean
Chickpea
Lentil
Peanut
Walnut
Banana
Date Mango
Pawpaw
Pineapple
Plantain
Pomegranate
Prune
Pumpkin
Quince
Artichoke
Avocado
Cabbage
Eggplant
Okra
Cabbage
Spinach
Tomato
Cassava
Fonio
Maize
Millet, Rice
Sorghum
Sweet potato
Taro
Wheat
Yam
Bake
Boil
Braise
Fry
Grill
Marinate
Paste
Stew
Basil
Celery
Cinnamon
Coriander
Cumin
Fennel
Garlic
Ginger
Honey
Jasmine
Lemon
Lime
Marjoram
Mint
Nutmeg
Onion
Pepper
Pimiento
Syrup
Tamarind
Bosaka
Caidou
Chakchouka
Foutou
Kourkouri
Mafé
Pepe supi
Tajine
Went
Yassa
Asia
Abalone
Chicken
Cow
Crab
Duck
Eel
Egg
Fish
Lamb
Octopus
Oyster
Pig
Shark
Shrimp
Squid
Tiger
Trout
Tuna
Turtle
Urchin
Almond
Bean
Chickpea
Lentil
Pulse
Sesame
Soya
Coconut
Durian
Ginkgo
Jujube
Kumquat
Longan
Lychee
Mango
Pineapple
Rambutan
Bamboo
Daikon
Eggplant
Gourd
Lotus
Mushroom
Seaweed
Spinach
Tomato
Turnip
Arrowroot
Buckwheat
Lentil
Potato
Rice, Wheat
Boil
Braise
Dry
Fry
Grill
Marinate
Pickle
Salt
Steam
Stir-fry
Bonito
Cardamom
Chive
Chutney
Cinnamon
Clove
Coriander
Ghee
Ginger
Mustard
Nuoc mâm
Sesame
Sichoun
Star anise
Tamarind
Turmeric
Vinegar
Wasabi
Saffron Soy
sauce
Chapatti
Halva Hincho
Lap Murghi
buriani Nigiri
zushi Noodle
Peking duck
Tandoori Tom
yam
(continued)
